Idiyappam is a famous dish in South India mainly in Kerala. Rice flour or ragi flour, salt, and water are used to make it. It’s usually served as the main dish at breakfast or dinner, along with a variety of curries, both meat and non-meat, and coconut chutney. In Kerala’s Malabar area, it’s served with coconut milk and sugar.

Preparation time

15 min

Cooking time

30 min



  • 6 cup rice flour / idiyappam flour
  • 1.5 tsp salt
  • 9 cup water (as required)
  • 3 tsp oil
  • firstly, in a large bowl take 2 cup of roasted rice flour and ½ tsp salt. you can also add idiyappam flour.
  • now in a saucepan take 3 cup water and 1 tsp oil.
  • get the water to a boil.
  • add the boiled water in batches to the rice flour.
  • mix well using a spoon.
  • again add hot water and mix well. continue to add in batches until the flour turns moist.
  • start to knead the dough for 5 minutes.
  • make a smooth nonsticky dough. if the dough is too soft, then idiyappam will turn sticky once steamed. and if the dough is too hard, it will be difficult to press.
  • now grease the idiyappam mould with oil and stuff in the dough.
  • press the idiyappam into a spiral shape onto the greased plate.
  • place it into a steamer and steam for 7 to 10 minutes.
  • finally, enjoy the idiyappam with veg stew or store in the casserole if serving later.

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